This week we take a turn into sweeter territory for our Cook With Confidence post. Personally, I didn’t have much trouble choosing a recipe this time around. It kind of picked me. I flipped right to the “Snack of the Month” in the May issue of Cooking Light and noticed I already had the ingredients at home. Happy dance! Few things reel me in quicker these days than the words “Superfast” or “5-ingredient.” At first glance, these tasty-looking bars reminded me of the rice krispie treats from my childhood, but with a salty-sweet spin. Add nostalgia to the list of reasons to try this fun dessert!
I substituted with Baker’s melting milk chocolate because that’s what I had on hand but you could use the bittersweet chocolate the recipe calls for, or leave it off altogether if you don’t like chocolate (yeah, right). There’s not much prep involved with this easy recipe so you can dive right in. I popped the corn in the microwave while I melted down the marshmallows (with butter and salt) in a dutch oven. The magazine states the recipe takes 20 minutes total but I think it came together even quicker than that.
After I combined the melted marshmallow mixture with the popcorn and spread in the baking pan, I melted the chocolate in the microwave. I didn’t measure how much I used for the drizzle on top, but let’s just say it was slightly more than 1 ounce. I got a little carried away and ended up with a finished product Jackson Pollock would have been proud of. Then I used what was left of the remaining chocolate to half dip mandarin oranges for later – yum!
After a quick 5-minute chill in the fridge, these treats are ready to cut and serve. Coming in at around 120 calories and 2.5 grams of fat per square, these bars are chewy, gooey, and super-filling. We enjoyed ours as an indulgent midnight snack over the weekend with a side of couch-lounging and SNL. These treats also keep in an airtight container for several days, making them perfect for the kids’ (and kids-at-heart) lunchboxes.
It seems like there are new takes on rice krispie treats popping up everywhere so make this recipe or get creative with your next batch of kettle corn, box of cereal, or bag of baked chips. Tag your pictures #CookWithConfidence on Instagram and Twitter so we can like, favorite, and share your mouth-watering masterpieces.